Chocolate Cardamom Brownies With Chocolate Pistachio Icing

READY IN: 40mins
Recipe by jo_mama

I love cardamom! I can't get enough of it, so I modified two other 'Zaar recipes (32204 and 97213) to satisfy my cardamom craving. Voilà, one more way to enjoy the subtle delights of cardamom.

Top Review by lmb

I made this recipe today and eliminated the frosting (I know it's weird, but I just don't like frosting on brownies). Per scoobstar's suggestion, I also added 1/2 tsp of cinnamon. It was delicious! Quick note: I used one 9x13 pan and baked for 30 minutes. The brownies were pretty moist and just cooked enough.

Ingredients Nutrition

Directions

  1. Preheat over to 350°F.
  2. Grease two 8x8 glass pans or one larger pan.
  3. In a large bowl, combine the butter and cocoa powder.
  4. Add sugar, mix well.
  5. Add eggs and stir until well combined.
  6. Add vanilla, cardamom, and salt, stir well. Add in flour (until combined), but do not overmix.
  7. Spoon mixture into pan(s) and bake for approximately 25 minutes (depending on pan size), until toothpick inserted into middle comes out clean.
  8. Set brownies on rack to dry.
  9. Once brownies are out of the oven, to make the ganache icing, using a double boiler, combine the chocolate, cream, and butter. Keep stirring until combined.
  10. Remove mixture from heat. Stir occasionally until cool. Spread over brownies. Top with chopped pistachios.

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